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The Basics: Turner Fisheries restaurant information

Turner Fisheries

10 Huntington Avenue
Boston, MA 02116
617-424-7425

Turner Fisheries restaurant information
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After a multi-million dollar facelift, Turner Fisheries in historic and posh Back Bay is back with a whole new attitude. Floor to ceiling windows overlooking Copley Square, mahogany paneling, Terrazzo Italian tile and three luxe private dining rooms make it the perfect spot for Westin guests and Copley Place shoppers alike.

But don’t let the re-do fool you, the focus at Turner Fisheries is still firmly on the fish. Innovative menus highlight local seafood and produce with clean, elegant flavors and presentation. Award-winning chowder and oyster flights are not to be missed.

News and Events at Turner Fisheries restaurant

Fifth Annual Bubbles & Bites Gala
No strangers to teamwork, Curt and Shonda Shilling call up a roster of talented chefs for the Shade Foundation's ...

Top Dish with TV Diner
Exhale magazine teams up with TV Diner's Billy Costa and Jenny Johnson - and a whole host of top tier ...

Stick Around for the Boston Local Food Festival
Take your locavore-ish tendencies to the next level at the Boston Local Food Festival on Saturday, October 1st.

Armand Toutaint

Chef de Cuisine at Turner Fisheries

Chef Armand Toutaint at Turner Fisheries

Chef Armand Toutaint began his restaurant career as a dishwasher at the tender age of eleven. By age twelve he had moved up to a breakfast short order cook at a family friend's restaurant. It was the colorful and memorable experiences gained from the seasoned cooks and fast-paced environment that led him to the conclusion that a life in the kitchen was his destiny. 

Chef Toutaint gained experience at locally renowned Hickory Stick Farm Restaurant in New Hampshire. He later moved on to spend six years at the Margate Hotel & Resort in Laconia, New Hampshire ultimately achieving the position of Sous Chef. With twelve years experience under his belt Chef Toutaint made the move to Boston. 

He landed a job at the prestigious Fairmont Copley Plaza and spent seven years honing his skills and developing the techniques required for success in Boston's competitive fine dining environment. 

Chef Toutaint's next move was to Aura Restaurant and under the tutelage of Chef John Merrill learned the art and intricacies of fine New England Seafood. With stints at several fine Boston establishments under his belt, and three month trip to Europe, Toutaint returned to Boston and took the helm of Turner Fisheries as Chef de Cuisine in March 2008. 

Chef Toutaint, working under Executive Chef Chris Masco, focuses on classic New England inspired cuisine executed with a modern and elegant touch.  Chef Toutaint's philosophy is to provide generous portions of the freshest local seafood in a classic New England approach. 

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Chorizo
1. noun Crumbly, spiced pork sausage.
Coulis
1. noun A thick puree or sauce.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Limoncello
1. noun Lemon liqueur.
Pancetta
1. noun Cured Italian bacon.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Timbale
1. noun A savory pie traditionally made of meats or vegetables and cooked in a drum-shaped mold called a timbale.